Curried Egg Salad on a Bed of Greens -- an Egg-Cellent Dish

Ingredients

• 6 large hard-boiled eggs, coarsely chopped
• 1 lemon
• 1/4 cup mayonnaise or salad dressing like Miracle Whip
• 1 teaspoon curry powder
• 1 dash ground ginger
• 1/4 cup celery, diced
• 1/4 cup dried currant
• 1/4 cup green onion, thinly sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup pitted black olives, finely chopped
• 1/4 cup green bell pepper, finely chopped
• salt
• fresh ground pepper
• louisiana hot sauce, to taste (optional)
• 1 (5-6 ounce) bag mixed baby greens
• 1 small cucumber, peeled and seeded and diced
• 1/2 cup walnuts, toasted and chopped

Directions

1. 1

   Begin by properly boiling the eggs - THIS IS KEY TO A TERRIFFIC EGG SALAD! Gently place the eggs in a 3 quart sauce pot with enough water to cover them by 1 inch. Heat water, just to boiling, on high. Turn off the heat, cover, and let sit for 7 or 8 minutes.

2. 2

   When eggs are done, carefully pour out the hot water and add cold water and ice to the same pot. Let eggs cool for 4 minutes or so - Long enough to stop the cooking process.

3. 3

   While the eggs are cooling, grate 1 teaspoon of lemon peel and squeeze 2 tablespoons of lemon juice into a small bowl.

4. 4

   Add the mayonnaise, curry powder and ginger to the lemon zest and juice. Give a good stir and set aside.

5. 5

   Crack and peel the eggs. Coarsely chop the eggs and place in a medium to large size mixing bowl.

6. 6

   To the bowl with the eggs, add the next 6 ingredients and the mayonnaise mixture. Stir gently with a rubber spatula to combine. Do not over-mix since you want the egg salad to have a palette-pleasing texture. Cook's Tip: If you need to add a touch more plain mayonnaise to moisten-up the egg salad, do so -- BUT JUST A BIT AT A TIME.

7. 7

   Season with salt and freshly ground pepper. Cook's Tip: Take a taste-test prior to adding the salt. The curry seasoning may be sufficient; thus eliminating the need to add salt.

8. 8

   If you'd like to add a little kick to your dish, sprinkle some Louisiana hot sauce over the egg salad. Just a little or a lot - You decide how high to turn up the heat.

9. 9

   Give the egg salad one more gentle stir with your rubber spatula; cover and chill for a minimum of 1 hour.

10. 10

    To serve --

11. 11

    (1) Enjoy as-is; (2) Spoon on a bed of mixed baby greens -- Top with diced cucumber and toasted walnuts; (3) Serve wrapped in an iceberg or romaine lettuce leaf; (4) Place between two slices of good, toasted bread (garlic bread is always a winner). Cook's Tip: To avoid making a mushy sandwich, try these steps: layer bread, condiments, well-dried lettuce and then the egg salad. Top with more lettuce or try a slice of Swiss, Cheddar or American cheese, and then the remaining slice of bread.